Tibetan Noodles with Vegetables

Soak the bean thread noodles and wood ear mushrooms in separate bowls of warm water for 20-30 minutes until softened, then drain and set aside. Cut the noodles into manageable lengths if desired.

Peel and dice the red potatoes into small cubes, then chop the onion, mince the garlic and ginger, and slice the red bell pepper into thin strips. Dice the tomato and set all prepared vegetables aside.

Heat vegetable oil in a large wok or deep skillet over medium-high heat, then add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.

Add the chopped onion and cook for 3-4 minutes until softened and translucent, then stir in the turmeric and paprika and cook for another minute to bloom the spices.

Add the diced tomato and cook for 3 minutes until it breaks down into a sauce, then add the diced red potatoes along with a splash of water and stir to combine.

Cover and cook the potatoes for 8-10 minutes until nearly tender, adding water as needed to prevent sticking, then stir in the green peas, red bell pepper, and rehydrated wood ear mushrooms.

Add the drained bean thread noodles to the pan and toss everything together, pouring in enough water to help the noodles absorb the flavors. Cook for 4-5 minutes, stirring frequently, until the noodles are fully tender and the liquid is mostly absorbed.

Taste and adjust seasoning as needed, then remove from heat and serve hot directly from the pan.